This delightful vegan sponge cake is a testament to simplicity and flavor. Perfect for any occasion, it pairs beautifully with fresh fruits or a dollop of plant-based whipped cream. My journey into vegan baking began when I wanted to create desserts that everyone could enjoy, and this recipe is one of my favorites to share with friends who are skeptical about plant-based options. Let’s dive into this light and fluffy cake that’s sure to impress!
Ingredients
- 1 cup all-purpose flour
- 1 cup almond milk (or any plant-based milk)
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan. You can also line the bottom with parchment paper for easy removal.
In a mixing bowl, combine the almond milk and apple cider vinegar. Let it sit for about 5 minutes to create a vegan buttermilk.
In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Add the oil, vanilla extract, and the prepared vegan buttermilk to the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay!
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely.
This sponge cake is incredibly versatile! You can serve it plain, dusted with powdered sugar, or topped with fresh fruits and your favorite plant-based cream. It’s always a joy to see the smiles on my friends’ faces when they take a bite and realize how delicious a vegan dessert can be!
Enjoy your baking adventure!